Coconut Blueberry Crepes
- Total Time: 15 minutes
Ingredients
1 1/3 tbsps Canned Coconut Milk
1 1/3 tbsps Frozen Blueberries
1 1/3 Egg (large)
1 tbsp Coconut Flour
1/16 tsp Sea Salt
2 tsps Coconut Oil (divided)
Instructions
1. Add the coconut milk, blueberries, eggs, coconut flour, and salt to a blender. Blend until smooth.
2. Heat a bit of the coconut oil in a skillet over medium heat. Pour 1/4 cup of the batter at a time and gently swirl to spread it into a thin layer. Cook each side for about 30 seconds to one minute. Repeat with the remaining batter and coconut oil.
3. Divide the crepes onto plates and enjoy!
Notes
Leftovers
Refrigerate in an airtight container for up to two days.
Serving Size
Each serving equals approximately two crepes.
Additional Toppings
Serve it with honey, maple syrup, fresh fruit, almond butter, cottage cheese, yogurt, or jelly.
- Cook Time: 15 minutes
Nutrition
- Serving Size: 1
- Calories: 248
- Sugar: 2g
- Sodium: 213mg
- Fat: 20g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 248mg
You must be logged in to post a comment.